|COURSE||PREP TIME||COOK TIME||SERVES|
2 1/2 cups Longo’s Organic All Purpose Flour
2 tsp baking powder
1/2 tsp each baking soda and salt
1 small carrot, peeled
1/3 cup finely diced hothouse red bell pepper
2 green onions, finely chopped
1/3 cup Longo’s Essentials Country Churned Salted Butter, well chilled
2/3 cup plain yogourt
1/3 cup Longo’s Organic 2% Milk
Stir flour with baking powder, baking soda and salt in large bowl. Use the fine side of box grater to grate carrot (about 1/2 cup).
Add to flour mixture along with red pepper and onions. Use the coarse side of box grater to grate butter into flour mixture. Stir well to distribute vegetables and butter. Whisk yogourt with milk and pour over flour; stir with a fork until a ragged dough forms.
Turn onto a lightly floured work surface and knead 3 to 4 times to bring dough together. Pat into a circle about 7 inches in diameter. Cut into 8 wedges.
Bake in preheated 400°F oven for 12 to 14 minutes or until golden and puffed. Serve warm or at room temperature.
TIP: Double the batch, dividing dough into 2 circles for 16 biscuits. These biscuits make a great savoury shortcake, smothered in leftover chopped roast beef and gravy. Biscuits are always best served fresh but will hold at room temperature for up to 2 days. If making extra or ahead, freeze unbaked biscuits on a baking tray then transfer to an airtight container. Bake from frozen, adding a minute or 2 extra to the bake time.
Per serving: 230 calories; 5g protein; 10g fat; 32g carbs; 4g fibre; 3g sugars; 390mg sodium.